Seafood Entrée Sampler for TwoItem #: SFE42
Perfect Crab Cakes: Baking from Frozen (Preferred Method): Preheat oven to 375°F. Brush tops of crab cakes with a thin layer of mayonnaise, or a little bit of melted butter. Spray a cookie sheet with a thin layer of non-stick cooking spray. Bake for approximately 27-32 minutes, or until golden brown and bubbly on top. For an extra crispy crab cake, turn on broiler for the last two minutes of baking. Pan Fry: Thaw completely under refrigeration. Preheat pan on medium heat with tsp. of oil or butter. Cook covered in frying pan at medium temperature for approximately 4-6 minutes per side. Crab cake may be cooked from a frozen state using a lower temperature and cooking for a longer period.
Lobster Tails: Keep frozen until ready to use, thaw under refrigeration for 10-24 hours. Steam: place small pot with 2 inches of water (or steamer insert) and steam for 8-12 minutes. Broil: remove or split the soft undercover of the tails with kitchen scissors. Slightly crack the upper shell so that the tails lie flat on baking pan, generously brush lobster meat with melted butter, and broil shell down about 5€ from heat for 8-12 minutes (you may turn halfway throughout if desired). Grill: remove soft undercover of the tails with kitchen scissors, insert a metal skewer straight through the tail so the tails stand straight. Grill cut side down over medium high heat about 5-6 minutes, until the shells are bright in color. Turn the tails over and spoon a tablespoon of melted butter onto the lobster meat. Grill for another 4-5 minutes. Lobster Tails are fully cooked when white all the way through the meat and an internal temperature of 140°F-145°F has been reached. Serve with additional butter or lemon as desired.
Crab Imperial: From Thawed: Remove all packaging and place product on a baking sheet. Bake at 375°F in preheated oven for 14-16 minutes or until internal temperature reaches 165°F. From Frozen: Remove all packaging and place product on a baking sheet. Bake at 375°F in preheated oven for 18-20 minutes or until internal temperature reaches 165°F.
New England Clam Chowder:Heat 4 quarts of water. Place unopened bag in boiling water. Heat for 20-25 minutes. Carefully remove bag from water, cut corner of bag and pour into serving dish.
Lobster Tails:Cold Water Lobster Tails, Water, Salt. Wild Caught Product of Canada.
CONTAINS: CRUSTACEAN SHELLFISH (LOBSTER)
Crab Imperial:Lump Crab Meat, Mayonnaise (Expeller Pressed Canola Oil, Pasteurized Whole Eggs, Filtered Water, Honey, Distilled White Vinegar, Sea Salt, Mustard [Distilled Vinegar, Water, Mustard Seed, Salt], Lemon Juice Concentrate), Bread Crumbs (Unbleached Wheat Flour, Sugar, Yeast, Salt), Dijon Mustard (Water, Vinegar, Mustard Seed, Salt, White Wine, Fruit Pectin, Citric Acid, Tartaric Acid, Sugar, Spices), Shallots, Lemon Juice, Parsley, Seasoning (Celery Salt [Salt, Celery Seed], Spices [Including Red Pepper and Black Pepper], and Paprika).
Contains: Egg, Shellfish (Crab), Wheat
New England Clam Chowder:Clam Meat, Potatoes, Light Cream, Clam Broth from Concentrate, Onions, Butter (Cream, Salt), Wheat Flour, Contains 2% or less of: Salt, Modified Corn Starch, Pork Fat and Spice.
Contains: Milk, Wheat, Shellfish (Clams)